Instructions

1. Heat a sauté pan over medium heat. Add the olive oil and, once shimmering, add the shallot. Cook for about 3 minutes, until translucent. Add the garlic and cook for 1 minute.
2. Add the tomatoes, a generous pinch of salt, and the white wine. Reduce the heat to low, cover, and simmer for 10–15 minutes, until the tomatoes begin to burst. Smash the tomatoes against the side of the pan. Add the chili flakes and simmer for 5 minutes, until thickened. Cool slightly, then blend until smooth.
3. Return the sauce to the pan over low heat and stir in the heavy cream. Season with another pinch of salt. For an especially smooth sauce, pass it through a fine-mesh strainer.
4. Bring a medium pot of salted water to a boil. Add the ravioli and boil for 2 1/2 minutes. Transfer directly to the sauce and cook for 1 minute. Serve with Parmesan and basil.